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–+ servings
An overhead image of meatballs in the instant pot with marinara sauce.

Instant Pot Meatballs

These savory Instant Pot Meatballs are a fast, easy meal that your family will love. The tasty and tender meatballs come together quickly using simple ingredients, and the Instant Pot ensures that you'll have dinner ready in under 30 minutes.
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Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Course: Main Course
Cuisine: Italian
Servings: 12 large meatballs
Calories: 186kcal

Equipment

  • Instant Pot

Ingredients

  • 1 pound lean ground beef
  • ½ pound sweet Italian sausage
  • 1 cup Italian style panko breadcrumbs
  • ½ cup grated parmesan cheese
  • 2 large eggs
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • 2 tablespoons cooking oil
  • 1 (24-ounce) jar marinara sauce
  • Cooked pasta, for serving
  • Chopped fresh parsley, for garnish

Instructions

  • In a large mixing bowl, mix together the ground beef, pork sausage, breadcrumbs, parmesan cheese, eggs, Italian seasoning, and garlic powder until well combined. While you can mix it well with a mixing spoon, I find it easiest to use clean hands to mix it together.
  • Divide the meat mixture into 12 even-sized portions, shaping them into large balls.
  • Use the sauté feature of your Instant Pot and add the cooking oil. Once the oil is hot, add the meatballs and sear on each side for 1-2 minutes or until browned. Depending on the size of your Instant Pot you may need to sear the meatballs in batches so as to not overcrowd the pan.
  • Once the meatballs are seared, but not fully cooked through, cancel the sauté function and stir in the marinara sauce. Be sure to stir well and scrap up anything on the bottom of the pan.
  • Seal the Instant Pot and set it to pressure cook for 7 minutes.
  • Once the Instant Pot finishes cooking, allow it to naturally release for 5 minutes and then release any remaining steam.
  • Serve the meatballs and sauce hot over pasta, optional, and garnish with fresh, minced parsley, optional.

Notes

To store: You can store your leftover cooked meatballs in the fridge for up to 3 days.
To reheat: Place the meatballs in the air fryer at 400˚ F for 5-7 minutes or until heated through. You can also reheat them in the oven at 350˚ F for 10-15 minutes.
To freeze: These meatballs can be frozen for up to 2-3 months. Thaw in the refrigerator and reheat with a little bit of sauce or water so they don’t dry out.
 

Nutrition

Calories: 186kcal | Carbohydrates: 5g | Protein: 14g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 69mg | Sodium: 284mg | Potassium: 210mg | Fiber: 0.3g | Sugar: 0.4g | Vitamin A: 79IU | Vitamin C: 0.4mg | Calcium: 60mg | Iron: 2mg
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